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Warm chicken schnitzel salad
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Chef's special: Chicken schnitzel with Pink Lady apples, pumpkin, and blue cheese by Curtis Stone
Ingredients:
  • 500.00 ml dried breadcrumbs
  • 82.50 ml parsley leaves, roughly chopped
  • 4 chicken breasts (160g each), pounded to 1cm with a meat mallet
  • 125.00 ml Plain Flour
  • 3 free range eggs, lightly beaten
  • 56.88 gm Olive Oil
  • 1/2 small butternut pumpkin, peeled, seeded and sliced into 1cm thick wedges
  • 18.20 gm Olive Oil
  • 1 sprig fresh thyme
  • 1 Pink Lady apple, cored, cut into quarters and thinly sliced
  • 60.00 ml parsley leaves
  • 2 stalks celery, cut into 3mm thick strips on an angle
  • 1 small head Red Fancy lettuce, leaves separated and torn into large pieces
  • 125.00 ml blue cheese, crumbled
  • 28.75 gm toasted walnuts
  • 40.00 ml apple cider vinegar
  • 7.20 gm Australian Pure Honey
  • 54.60 gm Olive Oil
Instructions:
  • Preheat the oven to 240C. Combine pumpkin with olive oil, thyme, salt, and pepper. Spread onto a tray and roast for 15 minutes until caramelized and tender. Allow it to cool slightly before serving.
  • In a medium mixing bowl, combine breadcrumbs and chopped parsley. Season both sides of the flattened chicken with salt and pepper, then lightly coat in flour, shaking off any excess.
  • In a bowl, whisk the egg and dip the chicken, letting any excess drip off. Next, coat the chicken evenly with breadcrumbs. For an extra crunchy crust, press the chicken fillets into the remaining breadcrumbs for a second coating.
  • Heat 2 tablespoons of oil in a large frying pan over medium-high heat. Cook chicken in two batches for 2-3 minutes per side until golden brown and cooked through, adding extra oil if needed.
  • Transfer the chicken from the pan onto a baking tray and keep it warm in the oven as you make the salad.
  • Whisk together vinegar and honey in a bowl. Slowly drizzle in 3 tablespoons of oil while continuing to whisk. Season with salt and pepper to taste.
  • Combine the apples, parsley, celery, and salad leaves in a large mixing bowl. Drizzle with vinaigrette to coat evenly, then season with salt and pepper to taste.
  • Cut each breast into strips and arrange chicken over salads. Drizzle with any leftover vinaigrette and serve promptly. Pile the salad onto plates and garnish with pumpkin, blue cheese, and walnuts.

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